Browsed byCategory: finger food

Rinse all ingredients well. Cut tomatoes into wedges. Cut roots and excess tops off green onions. Place spinach leaves in individual bowls. Place baby carrots in together in each bowl to one side. Repeat with green onions and mushrooms. Lay tomato wedges in the center. Top with your favorite dressing and eat with your fingers, dipping carrots, onions, and mushrooms in the dressing that goes to the bottom of the bowl.

This is a great way to get kids to eat salad, and makes a great snack for sitting around watching movies!

You don’t have to soak the chicken livers in milk, but it greatly reduces that strong liver taste.

Liver is very nutritious. It is one of the best sources of iron you can find. The type of iron it contains is called heme iron. Heme iron comes from animal products and it is five times more easily absorbed by your body than non-heme iron.

Liver is also a good source of protein, Vitamin A, B12, riboflavin, folate, panothenic acid, Vitamin C, and selenium, and well as many other vitamins and minerals.

Chicken liversFlourGarlic powderOnion powderSaltPepperMilk

Place flour and spices in a gallon sized ziplock baggie and shake until thoroughly mixed. Drain off blood. Soak in milk overnight. Drain off milk. Coat in flour mixture, by dropping a few at a time into the bag and shaking. Shake off excess coating as you place in deep fryer. Do not stack. Deep fry until done (about 5-8 minutes). Drain on paper towels and salt while hot.

I like to serve it as a finger food or a snack. It is also great for picnics, or as a main dish.

This is so simple and good! You’ll have a long wait, but there is very little hands-on time.

Preheat over to 250 degrees. Place the ribs on a baking sheet, fat side down, and coat with marinade or sauce of your choice. Flip them over, and coat again. Cover and seal with foil. Bake for 2 ½ hours. After the first 90 minutes, open it up and add more sauce if needed. After the full cooking time, remove ribs from oven. Leave them sealed and let sit for at least 10 minutes. They can rest for at least 30 minutes and still be hot!

I try to avoid using foil whenever possible. You could use a covered casserole dish if you have one that is large enough. Some recipes call for cutting the ribs apart. You don’t need to do that with this recipe unless it is necessary to make them fit in the dish or on the baking sheet.

I served these ribs with fried zucchini. One rack of ribs and one zucchini per person worked out perfectly for us; full, but not too stuffed, and no silverware was needed. We each had a plate for our ribs and just shared the bowl of zucchini. We kept the stockpot handy for the bones. With this cooking method they pull right out of the meat. If you don’t eat ribs often, be aware that you will find large pockets of meat hiding inside the fat, so don’t be afraid the dig around in there! For napkins, just keep the whole roll of paper towels on hand. If you use cloth, you may need all that you own! This is a very messy meal.

I used tenderloins, but any chicken parts will work. You may need to adjust the cooking time for different sizes. Chicken should be thawed before attempting the process. You can use melted butter or milk instead of eggs.

Pre-heat the deep fryer to 375. That’s the highest setting on mine and, so far, everything seems to call for this temperature.

Put everything except the chicken and the eggs in a gallon size ziplock baggie, close and shake it up until thoroughly mixed.

Beat the eggs.

Dip chicken pieces in the egg. I put several pieces of chicken in at a time. Let the excess egg drip off the chicken.

Drop the chicken in the bag. You can put several pieces of chicken in the bag at once as long as you shake it just enough to cover each one before putting in the next. When you have several pieces of chicken in the bag, hold it closed and shake the crap out of it. You want to coat each piece of chicken completely in the dry mixture.

Place in deep fryer in just one layer. Don’t stack it or overfill. Fry for about 6 to 8 minutes. The coating will turn a dark golden brown. Dump chicken into a large bowl lined with paper towels, or whatever you like to use to soak up excess grease.

Repeat with remaining chicken.

Discard any leftover egg and coating.

This stuff is good served hot or cold. It makes a great main dish, appetizer, leftover, or snack. If you make it with skinless chicken it makes a great finger food. With the skin on it is very messy, but yummy! Make more than you think you need. This is one of those dishes that gets heavily munched, by the cook and anyone else in the house, on as you go!